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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Rosemary-Sage Pork Tenderloin with Pancetta and Fried Capers

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Rosemary-Sage Pork Tenderloin with Pancetta and Fried Capers Empty Rosemary-Sage Pork Tenderloin with Pancetta and Fried Capers

    Post by Lobo Sun 17 Jan 2016, 10:01 pm

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    Rosemary-Sage Pork Tenderloin with Pancetta and Fried Capers
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    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Servings: 8
    Saturated with the flavors of rosemary and sage, these pork tenderloins are a quick interpretation of the popular porchetta found throughout Tuscany and are served at room temperature. Leftover pork can be used in sandwiches or salads.






    • 122

    Ingredients:


    • 1 Tbs. olive oil
    • 2 Tbs. chopped fresh rosemary
    • 2 Tbs. chopped fresh sage
    • 1 Tbs. fennel seeds, crushed
    • 1 1/2 tsp. kosher salt
    • 1/2 tsp. freshly ground pepper
    • 2 pork tenderloins, trimmed, about 1 1/2 lb.
        total
    • 4 garlic cloves, quartered lengthwise
    • 4 thin slices pancetta



    For the fried capers:


    • 1/4 cup capers, drained and patted dry
    • 1 Tbs. fine cornmeal
    • 1/2 cup olive oil
    • Sea salt, to taste

    Rosemary-Sage Pork Tenderloin with Pancetta and Fried Capers Wine-pairing-icon-red

    Wine Pairing

    This pairs well with smooth, medium-bodied red wines like the Rosa Del Golfo Scaliere Negroamaro, Salento from our Wine Club.

    Directions:

    In a small bowl, combine the olive oil, rosemary, sage, fennel seeds, kosher salt and pepper and mix well. Using the tip of a sharp paring knife, make 8 crosswise incisions 1/2 inch deep evenly spaced along the length of each tenderloin. Insert a garlic quarter into each incision. Rub the rosemary-sage mixture over the tenderloins. Wrap 2 slices of pancetta around each of the tenderloins in a spiral pattern. Place the tenderloins, side by side, in a baking dish. Cover tightly with plastic wrap and refrigerate for at least 24 hours or up to 2 days.

    Remove the pork from the refrigerator and let stand at room temperature for about 1 hour before roasting. Preheat an oven to 375°F.

    Transfer the tenderloins to a small roasting pan and pat dry with paper towels. Roast until an instant-read thermometer inserted into the thickest part registers 150°F, about 30 minutes. Let cool to room temperature. Remove the pancetta slices and finely chop them. Set aside. (The pork can be prepared up to this point 1 day in advance. If doing so, cover with plastic wrap and refrigerate along with the chopped pancetta until 30 minutes before serving.)

    To fry the capers, in a bowl, toss the capers with the cornmeal until lightly coated. In a nonstick fry pan over high heat, warm the olive oil. When it is hot, drop in the capers and fry until golden, 1 to 2 minutes. Using a slotted spoon, transfer to a plate lined with a paper towel to drain. Lightly sprinkle the capers with sea salt.

    To serve, thinly slice the pork and arrange on a serving platter. Scatter the fried capers and pancetta over the pork slices. Serves 8.

    Adapted from Williams-Sonoma Outdoor Entertaining, by George Dolese (Free Press, 2006).
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